There’s so much to say about the health benefits of this salad! The avocado, extra virgin olive oil and walnuts contain anti-inflammatory oils, and the walnuts contain alpha-linolenic acid (ALA oil) which helps improve memory and cognitive functions. Basil is an anti-microbial herb, plus it tastes great! The watercress is high in vitamin C, K, beta-carotene (precursor to vitamin A) and is great for your liver’s work and your skin!
MAINS
Avocado, Watercress & Walnut Salad W/ Chunky Pesto
20 minutes
Serves 1 as a main
Ingredients
Chunky Pesto:
2 handfuls basil leaves
Juice of 1 lemon
1 garlic clove
1/3 cup shelled peas (30g) (fresh or frozen)
2 tbs extra virgin olive oil
Big pinch of salt
Salad:
80g manage tout/snow peas and/or sugar snap peas
1⁄2 large avocado
1 big handful watercress
5 walnut halves (20g)
2 handfuls basil leaves
Juice of 1 lemon
1 garlic clove
1/3 cup shelled peas (30g) (fresh or frozen)
2 tbs extra virgin olive oil
Big pinch of salt
Salad:
80g manage tout/snow peas and/or sugar snap peas
1⁄2 large avocado
1 big handful watercress
5 walnut halves (20g)
Method
Pop a pot of water on to boil.
Pull the stem top and ‘string’ from the side of each mange tout/snow peas.
Once the water is boiling put in to blanch.
After 10 seconds strain them out of the boiling water and rinse with cold water to prevent them cooking further.
Then thinly slice and put into your salad bowl.
To the salad bowl add the watercress, walnuts and the peeled, de-stoned and chopped avocado.
Put the peas into the boiling water.
If from frozen pull them out after 30 seconds, or if fresh peas then cook them for 1-2 minutes depending on their size.
Then drain and rinse with cold water to prevent them cooking further.
Put all the pesto ingredients into a high-speed blender and pulse until blended into a thick chunky pesto consistency.
Massage 1 heaped tablespoon of the pesto through the salad ingredients.
Sometimes I make this salad up to use as a side dish within a larger meal; Other times I like to use this salad as a main course dish, adding a bit more protein in by combining in cooked lentils or crumbled firm tofu or cooked seafood.
*Save the rest of the pesto in an airtight container, and store in the fridge for up to 5 days.
Pull the stem top and ‘string’ from the side of each mange tout/snow peas.
Once the water is boiling put in to blanch.
After 10 seconds strain them out of the boiling water and rinse with cold water to prevent them cooking further.
Then thinly slice and put into your salad bowl.
To the salad bowl add the watercress, walnuts and the peeled, de-stoned and chopped avocado.
Put the peas into the boiling water.
If from frozen pull them out after 30 seconds, or if fresh peas then cook them for 1-2 minutes depending on their size.
Then drain and rinse with cold water to prevent them cooking further.
Put all the pesto ingredients into a high-speed blender and pulse until blended into a thick chunky pesto consistency.
Massage 1 heaped tablespoon of the pesto through the salad ingredients.
Sometimes I make this salad up to use as a side dish within a larger meal; Other times I like to use this salad as a main course dish, adding a bit more protein in by combining in cooked lentils or crumbled firm tofu or cooked seafood.
*Save the rest of the pesto in an airtight container, and store in the fridge for up to 5 days.
